Wild yeast discovery enables non-GM brewing of ornithine-enriched craft beer

As consumer interest grows in foods and beverages with added nutritional value, brewers are exploring ways to improve fermentation itself rather than relying on post-production additives. Ornithine, a naturally occurring amino acid involved in several biological processes, has attracted attention as a promising ingredient for value-added products. However, increasing ornithine production in brewing yeast is difficult because the metabolic pathway is tightly regulated, making conventional improvement strategies challenging.